Oven-Fried Pork Chops

We barely, more like hardly ever fry things in the Porter house. So when we fill the need to indulge our main go-to is pan-fried or oven-fried. And today I have for you a yummy, tasty and might I add juicy pork chop recipe that will blow your mind. Try it today and you’ll see what I mean.

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About Lady Fab

Hello & Welcome to My Life In The FAB Lane! First and foremost my name is Tameca D. Jones; FABulously known as Lady Fab. I am from the sunny state of Florida but was born and raised in Alabama. With a new vision and outlook on life … I have discovered the true meaning of being FREE and loving & accepting the person that God has made me to be … so much so that I have decided to document my life through blog. So buckle your seatbealts & come along for ride, as I take you into a glimpse of what it is really like Being Lady Fab.
Love You Much & Always remember a Lady should always be two things … Classy and FABULOUS! ~ Lady Fab

This is *really* very good! I found I didn’t need a full cup of bread crumbs; more like 3/4 cup for 7 thin cut boneless chops. Start w/ less, add more if needed (since the seasonings go into the egg mixture). Tender and great flavor. Thanks for sharing this keeper!

I was a little bit sketchy about this recipe because I love fried pork chops so much but when I made this recipe it was absolutely delicious.. fantastic recipe and way healthier then using oil thank you so much..

I was a little sketchy about this recipe because I love fried pork chop so much but when I used this recipe it was absolutely delicious and way healthier with no oil thank you so much I will never fried pork chops again

I just made this recipe. It was very good, except for the fact that the pork chops didn’t have enough flavor. Next time I may season the pork chop directly and before putting on the crumbs. It is a new favorite for me. I love the fact that it isn’t fried, but tastes like it is. Thank you for the recipe. My husband had seconds; that is compliment in itself!

How thick are the pork chops you use? I’m just not sure 10 minutes per side for a 1″ thick chop is sufficient. I am going to try your recip, but I’m still curious as to the thickness you use. 🙂 Thanks for the recipe!

Made this last night. It was good, but not quite as good as if they were fried, but it must be much less unhealthy to cook them this way. Also, not as messy. I’ll continue to use this recipe. My chops were boneless and about 3/4″ thick. They required about 5 more minutes total to cook all the way through.